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Creamy Spinach & Artichoke Toast Point

Creamy Spinach & Artichoke Toast Point

Custom Culinary® Chef's Own® Cream Soup Base

A classic creamy blend of spinach, artichokes, sautéed onions, and Custom Culinary® Chef's Own® Cream Soup Base, served warm on a crisp toast point topped with lemon zest and Parmesan.

What You'll Need

Recipe Ingredients

Yield: 100 Tasting Portions

2 cups Chopped spinach (thawed and squeezed dry)
4 cups Artichoke Hearts (marinated or canned drained)
½ cup Sautéed Onions & Garlic
1 gal. Custom Culinary® Chef's Own® Cream Soup Base (prepared)
3 cups Grated Parmesan Cheese, divided
2 cups Lemon, zest
To Taste Kosher Salt & Pepper
½ cup Parsley, Italian flat leaf
100 ea. Baguette Slices 1/4" thick
PREPARATION

  1. In a sauté pan, combine onions, garlic, spinach, and artichokes over medium heat.
  2. Stir in prepared Cream Soup Base and Parmesan. Simmer gently until thickened.
  3. Season with lemon zest, salt, and pepper. Set aside to cool.
  4. Spoon 1 oz of mixture onto each slices of baguette and arrange eveny on a parchment lined sheet pan.
  5. Garnish with additional Parmesan or lemon zest if desired.
  6. Bake in a 350 degree preheated oven for 7-10 minutes or until the filling is hot and golden brown.
  7. Serve warm.
  8. Can be made in batches and cooked to 80 percent and flashed in batches during service time.

CHEF'S TIP